کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10130467 | 1645337 | 2018 | 18 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hercynine content in widely consumed commercial beverages
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Hercynine, the main biosynthetic precursor and oxidative metabolite of ergothioneine, was measured by an LC-ESI-MS/MS method in tea, coffee, beer, and wine samples. Results showed that hercynine was detectable and measurable in all beverage. Among teas, the higher concentration was in the black variety (170.45â¯Â±â¯7.84â¯ng/mg of dry weight) followed by the white (130.63â¯Â±â¯8.79â¯ng/mg of dry weight) and green ones (71.62â¯Â±â¯6.13 and 47.43â¯Â±â¯7.66â¯ng/mg of dry weight). Compared to teas, coffees had less amount of hercynine with more homogeneous levels that appear unlinked to the kind of mixture (100% Arabica 12.92â¯Â±â¯1.01â¯ng/mg of dry weight, 50/50 Arabica/Robusta 10.52â¯Â±â¯0.38â¯ng/mg of dry weight, and decaffeinated 8.59â¯Â±â¯0.75â¯ng/mg of dry weight). Overall, the red wines had the highest values of hercynine compared to the whites (379.57â¯Â±â¯238.15 vs. 575.51â¯Â±â¯62.60â¯nmol/L). In the latter, hercynine concentrations showed a trend toward an increase with increasing pH values. Hercynine concentrations in the beers were similar to the levels in wines, and there was no difference between traditional and gluten-free sample (679.24â¯Â±â¯0.92 vs. 570.58â¯Â±â¯0.88â¯nmol/L). These data highlight the potential of hercynine as a possible marker of antioxidant activity of ergothioneine in beverages and food.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 98, December 2018, Pages 465-469
Journal: LWT - Volume 98, December 2018, Pages 465-469
نویسندگان
Salvatore Sotgia, Angelo Zinellu, Mauro Forteschi, Panagiotis Paliogiannis, Gerard A. Pinna, Arduino A. Mangoni, Ciriaco Carru,